Real Texas Lemon Coffee Cake Part 3 of 3 Recipe Video

Ramona Werst shares one of her favorite recipes: Real Texas Lemon Coffee Cake with Pecans.

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings10
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Salted butter1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Eggs2
 Lemon yogurt200 Gram
 Lemon peel1 Tablespoon
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Baking soda1 Teaspoon
 Cooking spray2 Dash
For topping
 Brown sugar1⁄2 Cup (8 tbs)
 Pecans1 Cup (16 tbs), chopped
 Ground nutmeg1 Teaspoon

Nutrition Facts

Serving size

Calories 284 Calories from Fat 171

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 7.2 g35.8%

Trans Fat 0 g

Cholesterol 67 mg

Sodium 402.5 mg16.8%

Total Carbohydrates 25 g8.3%

Dietary Fiber 1.5 g6.1%

Sugars 22.9 g

Protein 4 g8.7%

Vitamin A 6.9% Vitamin C 4.3%

Calcium 11.2% Iron 3.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Grease a casserole pan with cooking spray. Set aside.
3. In a stand mixer, cream together butter and sugar.
4. Add in the egg one at a time and mix well.
5. Stir in the lemon yogurt, followed by lemon peel and mix well.
6. Add in the flour, baking powder, salt and baking soda. Beat until smooth.
7. Pour the batter into the prepared pan and cover with saran wrap. Refrigerate for 8 – 16 hours.
8. For Topping – in a bowl, mix together brown sugar, pecans and ground nutmeg. Set aside.

MAKING
9. Take out the batter pan from the fridge and top with pecan mixture.
10. Bake in oven for 45 minutes.

SERVING
11. Slice the cake and serve with coffee.

Editors Review

Now that the preparation is done, it is time to bake the cake and sample the fruit of all this labor. In Part 3, we learn about baking the cake to perfection.
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